Thursday, July 8, 2010

Strawberry Pie with Strawberry Curd

I went strawberry picking and ended up with far too many berries (a good problem).  I baked up this strawberry pie to use up the berries.  I also hunted down a recipe for fresh strawberry curd as a topping.  Serve it up with whipped cream or ice cream for a tasty summer treat.


Ingredients


  • Crust
    • 2 cups flour
    • 1 tsp salt
    • 2/3 cup + 2 tbsp shortening
    • 4-6 tbsp cold water
  • Filling
    • 2 cups sugar
    • 2/3 cup flour
    • 6 cups sliced strawberries
  • Curd
    • 1 lb strawberries
    • 2 eggs
    • 3 egg yolks
    • 1/3 cup sugar
    • 1 tbsp lemon juice
    • 3 tbsp butter, cubed

Directions


  1. For crust, mix flour and salt.  Cut in shortening until crumbly.  Add water one tbsp at a time and mix well with fork until dough forms a ball.  Refrigerate for 30-45 minutes.
  2. Divide dough in half.  Roll thin on floured surface and transfer first half to 9-inch pie plate.  Poke with fork a few times to prevent air pockets from forming under crust.  (I find it easiest to roll it out on wax paper and then flip the paper over onto the pie plate).
  3. For filling, mix flour and sugar in large bowl.  Add in berries and toss until well coated.  Pour into pie shell.
  4. Roll out the second half of pie crust.  Lay on top of filling.  Seal edges and flute.  Cut slits in top.
  5. Line edge of crust with aluminum foil.
  6. Bake at 425ºF for 40 minutes.  Remove foil from crust and bake for an additional 15 minutes.
  7. Cool completely.
  8. For curd, puree berries in food processor.  Transfer to a small saucepan and bring to a simmer.
  9. In separate bowl, combine eggs, yolks, & sugar.  Pour into saucepan.  Add lemon juice and continue simmering until thickened (4-5 minutes).
  10. Add butter to saucepan and keep over heat until melted.  Stir to mix well.
  11. Transfer pot to refrigerator until cooled.  Transfer to squeeze bottle.
  12. Cut slice of fully cooled pie.  Drizzle with curd and top with whipped cream or ice cream.

















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